Introduction:
Almonds are not only a nutritious snack but also a fantastic ingredient for baked goods. Their rich, nutty flavor enhances the texture and taste of many desserts. One such treat is a soft almond cake, which combines the essence of almonds in both grated and ground forms. This cake is a perfect balance of lightness and moistness, making it an ideal dessert for any occasion, from afternoon teas to celebratory events. In this recipe, we’ll show you how to create a mouthwatering almond cake with grated almonds that will surely impress your family and friends.
Ingredients:
1 cup of all-purpose flour
1/2 cup of grated almonds (finely grated)
1/2 cup of ground almonds (almond flour)
1/2 cup of unsalted butter, softened
1 cup of granulated sugar
3 large eggs
1/2 teaspoon of vanilla extract
1 teaspoon of baking powder
1/4 teaspoon of salt
1/2 cup of milk (whole or almond milk)
Powdered sugar (for dusting, optional)
Sliced almonds for decoration (optional)
Instructions:
Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent the cake from sticking.
Mix the Dry Ingredients
In a medium-sized bowl, sift together the all-purpose flour, ground almonds (almond flour), baking powder, and salt. Set aside.
Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture becomes light and fluffy. This process should take about 3-4 minutes.
Add the Eggs and Vanilla
Beat in the eggs, one at a time, ensuring that each egg is fully incorporated before adding the next. Add the vanilla extract and mix until combined.
Incorporate the Dry Ingredients and Milk
Gradually add the dry ingredients into the butter and sugar mixture, alternating with the milk. Start with a portion of the dry ingredients, then add a bit of milk, and continue this process until both the dry ingredients and milk are fully incorporated.
Add the Grated Almonds
Gently fold in the grated almonds to the batter using a spatula, ensuring they are evenly distributed throughout the mixture.
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar and decorate with sliced almonds if desired.
Tips for Serving and Storing:
Serving:
This almond cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs wonderfully with a cup of tea or coffee.
Storing:
To store leftover cake, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3-4 days. For longer storage, keep it in the refrigerator. You can also freeze slices of the cake for up to 3 months. Just make sure to wrap them properly to prevent freezer burn.
Variants:
Gluten-Free Almond Cake:
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure the ground almonds and grated almonds used are certified gluten-free. This variant will retain the same soft texture and nutty flavor.
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